Description
These Corn, Cheese & Chilli Empanadas are delightful savory pastries filled with a flavorful mixture of sweetcorn, coriander, spring onion, mature cheddar, and green chilli. Encased in buttery shortcrust pastry, they bake to golden perfection with a crisp exterior. Served best warm alongside a fresh avocado and lime garnish, these empanadas make a perfect snack or party treat.
Ingredients
Scale
Filling
- ½ x 198g can sweetcorn, drained well
- Small handful coriander, leaves and stalks chopped
- 1 spring onion, finely sliced
- 25g extra mature cheddar, grated
- ½ green chilli, chopped
- Salt and freshly ground black pepper, to taste
Pastry & Topping
- 230g sheet ready-rolled all-butter shortcrust pastry
- 1 egg, beaten
- 2 tbsp sesame seeds
Serving Suggestion
- 1 ripe avocado
- 1 lime, cut into wedges
- Few coriander leaves for garnish
Instructions
- Prepare the filling: In a mixing bowl, combine the drained sweetcorn, chopped coriander (including leaves and stalks), finely sliced spring onion, grated extra mature cheddar, and chopped green chilli. Season with salt and freshly ground black pepper to taste, then mix thoroughly to combine all ingredients evenly.
- Roll and cut the pastry: Unroll the ready-rolled all-butter shortcrust pastry on a clean surface, and use a rolling pin to roll it out a little thinner for ease of folding. Using a 10cm round cutter, cut out six circles from the pastry. Gather the trimmings, re-roll, and cut two more circles to have a total of eight circles.
- Fill and shape empanadas: Lightly brush the edges of each pastry circle with some of the beaten egg. Spoon approximately two teaspoonfuls of the corn and cheese filling onto one half of each circle. Fold over the other half to create a half-moon shape and carefully pinch the edges together with your fingers to seal the empanadas securely.
- Prepare for baking: Arrange the shaped empanadas on a baking sheet lined with baking parchment. Brush the tops with the remaining beaten egg, then scatter evenly with sesame seeds. Cover the tray and place it in the refrigerator to chill for at least 30 minutes to help the pastry firm up before baking.
- Bake the empanadas: Preheat your oven to 200°C (180°C fan) or gas mark 6. Bake the empanadas on the middle shelf for 20 minutes, or until they are golden brown and crisp on the outside.
- Prepare avocado garnish: Just before serving, halve the ripe avocado and remove the stone. Place the halves cut-side up on a small plate and scatter with a few coriander leaves. Squeeze fresh lime juice over the avocado and arrange lime wedges on the plate as well. Serve alongside the warm empanadas, encouraging guests to scoop avocado chunks onto their plates.
Notes
- Ensure the pastry is well chilled before rolling out to prevent it from becoming too soft and difficult to handle.
- You can adjust the amount of green chilli according to your preferred spice level.
- For a crispier bottom, bake the empanadas on a preheated baking stone or tray.
- These empanadas can be frozen uncooked on the tray for up to 1 month; freeze, then bake from frozen, adding a few extra minutes to baking time.
- Serve these empanadas warm for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Keywords: empanadas, corn cheese empanadas, vegetarian snack, Mexican pastry, baked empanadas, spicy empanadas, party food
